ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Solvent extracts of palm wine early in fermentation (12% sugar, pH 7), during active or mid fermentation (6% sugar, pH 3.6) and towards the end of fermentation (2% sugar, pH 3.6) were obtained using dichloromethane and diethyl ether. The extracts were analyzed by gas chromatography and gas chromatography-mass spectrometry. Altogether, 73 compounds were identified, 45 of which had not been previously reported in palm wine. The qualitative and quantitative differences between the chromatograms of extracts of palm wine early in fermentation and at mid fermentation suggest that the flavor volatiles of palm wine derive mainly from fermentation. The occurrence of acetic acid early in the fermentation suggests that it is the first volatile acid and in fact one of the first volatiles produced in palm wine fermentation, contrary to previous assumptions. The lactic fermentation, reported to initiate palm wine fermentation, is thought to be responsible for this. That fermentation must therefore be prevented in palm exudates destined to be used for any product where acetic acid is undesirable.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.1997.tb00489.x
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